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| Prep Time | 4 hours |
| Servings |
people
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Ingredients
- Chicken(Remove skin and chop into pieces. Wash it and keep it aside) - 1 kg
- Mustard seeds(Few) -
- Curry leaves(Few) -
- Red onion(diced) - 1 no
- Tomato(chopped) - 1 no
- Baba meat masala - 1 tbsp
TO marinate the chicken overnight or for 2 hours(crush or make fine paste):
- Turmeric - 1 1/2 tsp
- Chilli powder - 1 tbsp
- Cinnamon powder - 1 tsp
- Coriander powder - 1 tbsp
- Fennel seed powder(Perumjeerakam) - 1 tbsp
- Salt - 1 1/2 tsp
- Star anise(crushed, Thakkolam) - 2 nos
- Bay leaf(Karuga ela) - 2 leaves
- garlic - 1 clove
- Ginger(A small piece) -
Ingredients
TO marinate the chicken overnight or for 2 hours(crush or make fine paste):
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Instructions
- Marinate the chicken pieces with prepared masala paste and keep overnight in fridge or keep aside for 2 hours. Meanwhile, add 1 tbsp of sunflower oil in a pan and heat it.
- Add mustard seeds and then add curry leaves.
- Cook the chicken in a closed vessel for 20 minutes in slow heat.
- Then add fresh coriander and cook it for 10 mins in medium heat till a semi gravy consistency is reached.
- Serve the dish with roti and rice.
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